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Current Opinion in Colloid & Interface Science, ISSN 1359-0294, 2010, Volume 15, Issue 1, pp. 40 - 49
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 04/2016, Volume 50, pp. 159 - 174
The use of solid, food-grade particles as emulsion stabilizers is highly promising in the field of food science and technology. Food-grade particles (e.g. fat... 
Food-grade | Pickering | Emulsions | QUINOA STARCH GRANULES | PICKERING EMULSIONS | SOLID PARTICLES | FOOD SCIENCE & TECHNOLOGY | BETA-LACTOGLOBULIN | ZEIN COLLOIDAL PARTICLES | INTERNAL PHASE EMULSIONS | FAT CRYSTALS | SILICA NANOPARTICLES | OIL EMULSIONS | IN-WATER EMULSIONS | Usage | High technology industry | Functional foods | Aluminum oxide | Proteins | Stabilization | Crystals | Food processing | Foods | Trends
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 06/2015, Volume 43, Issue 2, pp. 178 - 188
A gel is a conventionally defined on the macroscopic scale as a state of matter with a connected network of structural elements (polymers) and predominantly... 
QUINOA STARCH GRANULES | PICKERING EMULSIONS | OIL/WATER INTERFACE | DRUG-DELIVERY | FOOD SCIENCE & TECHNOLOGY | CROSS-LINKING | POLY(N-ISOPROPYLACRYLAMIDE) MICROGELS | SOFT MICROGELS | BETA-LACTOGLOBULIN | CASEIN MICELLE STRUCTURE | WHEY-PROTEIN MICROGELS
Journal Article
Current Opinion in Colloid & Interface Science, ISSN 1359-0294, 10/2014, Volume 19, Issue 5, pp. 490 - 500
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 03/2019, Volume 88, pp. 218 - 227
In this study, the soluble fraction of almond gum (SFAG) as a sustainable biopolymer source and whey protein isolate (WPI) were used for self-assembly... 
Coacervate | Self-assembly | Pickering stabilization | Almond gum | Thymol | Whey protein isolate | HEAT-STABILITY | CARVACROL | FOOD SCIENCE & TECHNOLOGY | NANOEMULSIONS | OIL | COACERVATION | FABRICATION | AGENTS | CHEMISTRY, APPLIED | EMULSIONS | POLYSACCHARIDE | Phenols | High technology industry | Milk proteins | Usage | Analysis | Green technology
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 11/2017, Volume 69, pp. 13 - 24
Research on non-aqueous, edible foams is scarce compared to aqueous foams. Only recently, edible-gas-in-oil systems stabilized with crystals are being studied... 
Edible | Oil foam | Applications | Non-aqueous | Crystals | SOLID PARTICLES | INTERFACIAL CRYSTALLIZATION | FOOD-GRADE PARTICLES | MOLECULAR GASTRONOMY | FOOD SCIENCE & TECHNOLOGY | NONAQUEOUS FOAMS | FAT CRYSTALS | HYDROPHOBIC SOLUTIONS | PICKERING STABILIZATION | SURFACTANT CRYSTALS | IN-WATER EMULSIONS
Journal Article
Physical Chemistry Chemical Physics, ISSN 1463-9076, 2017, Volume 19, Issue 34, pp. 23024 - 23033
A well-defined pH-responsive star-shaped polymer containing poly(N, N-dimethylaminoethyl methacrylate) (PDMA) arms and a cage-like methacryloxypropyl... 
PICKERING EMULSIONS | NANOPARTICLES | PARTICLES | POROUS POLYMERS | STABILITY | CELLULOSE NANOCRYSTALS | PHYSICS, ATOMIC, MOLECULAR & CHEMICAL | CHEMISTRY, PHYSICAL | CCS POLYMERS | INVERSION | OIL EMULSIONS | IN-WATER EMULSIONS
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 12/2013, Volume 33, Issue 2, pp. 264 - 272
In recent years there has been a spur of interest in the utilization of nano and micro-particles to fabricate novel food-grade Pickering emulsions. Aligned... 
Lactoferrin | Pickering emulsions | Dietary fibers | Invitro digestion | Emulsion stability
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 12/2013, Volume 33, Issue 2, pp. 264 - 272
Journal Article